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Pickled Chillis

Choose a colorful variety of chillis, fresno, jalapeno, banana, tomato, serrano—the thick fleshed peppers work best. The method is very simple, simply fill a jar with peppers, bring the pickling liquid to a simmer and pour it hot over the peppers. You can use them once they're cooled but they're best after they've been sitting in the pickle for a few weeks. They'll keep for a long time--how long, I don't know because I always use them up for I can find out.

sherry vinegar

sugar

salt

2

bay leaves

2

tablespoons

coriander

1

teaspoon

cumin

4

sprigs

marjoram

3

cloves

garlic

2

tablespoons

black peppercorns

1

pound

chillis, (or enough to fill whatever vessel you're using)

1

Place chillis in a jar and cover them with water. Pour off the water into a measuring cup. Note the volume, pour off half the water and replace it with vinegar. Add 2 tablespoons sugar and 2 tablespoons salt for every three cups of liquid.

2

Combine your liquid and remaining spices in a pot and bring to a boil. Reduce the heat and simmer for 5 to 10 minutes, then let cool slightly. Pour the pickling liquid over the peppers, screw the lid on and refrigerate. To use, slice into rings, chop or mince depending how you want to use them.

Servings: 1

Yield:

Nutrition Facts

Serving size: Entire recipe (1.3 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients. 3 of the recipe's ingredients were not linked. These ingredients are not included in the recipe nutrition data.

Amount Per Serving

Calories

92.12

Calories From Fat (25%)

22.86

% Daily Value

Total Fat 2.73g

4%

Saturated Fat 0.32g

2%

Cholesterol 0mg

0%

Sodium 301.88mg

13%

Potassium 371.87mg

11%

Total Carbohydrates 19.88g

7%

Fiber 7.9g

32%

Sugar 2.31g

 

Protein 3.53g

7%